Ingredients: 1 lb. raw carrots; 1 lb. green beans; 1 15 oz. canned artichoke
hearts; 1 15 oz. canned peas; 2 turnips; 3 oz. of serrano ham (1 slice 1/8 inch
thick); 4 - 6 tbsp of Spanish olive oil; 1 tbsp of flour; 1 yellow onion; salt to
taste
Preparation: Peel and chop the carrots, the onions and the turnip into small
cubes. Cut the serrano ham into small dice. Slightly fry the ham dice in a large
pot, add the chopped onion and sauté for 5 minutes on a medium heat. Next
add the flour, stir well to avoid it clings to the bottom, add the chopped carrots
and water (or a light broth) to cover the ingredients and let it all simmer for
some time. Add the green beans and the turnip when the first ingredients are
half-cooked. Salt to taste and continue simmering until all ingredients are
cooked to a point where they a bit soft but not mushy. Now you can add the
canned artichokes and the canned peas, and let both last elements get some
heat.
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Shepherd Soup (Sopa de Pastor) (83)

84